Tomatoherbfishfillets Recipes

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TOMATO-POACHED FISH WITH CHILE OIL AND HERBS



Tomato-Poached Fish With Chile Oil and Herbs image

Poaching boneless, skinless fish fillets in a brothy sauce is a foolproof (and undeniably delicious) method for cooking fish. Here, go for meaty, mild-flavored, firm-fleshed varieties like cod, haddock, pollack, halibut or flounder. This flavorful sauce, made from burst cherry (or other small) tomatoes, sizzled shallots and toasted garlic, definitely has a summery vibe; feel free to substitute a can of peeled tomatoes if the real deal isn't in season.

Provided by Alison Roman

Categories     dinner, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/4 cup olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1 small shallot, thinly sliced into rings
1 teaspoon red-pepper flakes
1 pound small, sweet tomatoes, halved
Kosher salt and black pepper
1 teaspoon fish sauce (optional)
1 1/4 pounds fluke, halibut or cod, cut into 4 equal pieces
1 cup cilantro, leaves and tender stems
1/2 cup mint, leaves and tender stems
Limes, halved, for serving
Tortillas, toast or rice, for serving (optional)

Steps:

  • Heat 1/4 cup olive oil in a large skillet (use one with a lid) over medium-high. Add garlic and shallots and cook, swirling the skillet constantly until they start to toast and turn light golden brown, 2 minutes or so. Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the chile oil to a small bowl.
  • Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce, if using, and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet.
  • Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.
  • Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).
  • To serve, transfer fish and brothy tomatoes to a large shallow bowl or divide among four bowls. Drizzle with reserved chile oil, more olive oil and the crispy shallots and garlic. Top with cilantro and mint, and serve with limes for squeezing over the top. Serve with tortillas, toast or rice, if you like.

PAN-ROASTED FISH FILLETS WITH HERB BUTTER



Pan-Roasted Fish Fillets With Herb Butter image

A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.

Provided by Julia Moskin

Categories     dinner, lunch, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

2 5- to 6-ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, 1/2- to 1-inch thick
Salt and ground black pepper
3 tablespoons grapeseed or canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme, tarragon, chives or another herb
1 tablespoon chopped flat-leaf parsley, optional
Lemon wedges

Steps:

  • Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
  • Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
  • Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram

BAKED FISH FILLETS



Baked Fish Fillets image

Good recipe for any filleted fish. If using other fish, cook time may vary depending on the type and thickness of fillets.

Provided by JAcob Griffin

Categories     Seafood     Fish

Time 30m

Yield 6

Number Of Ingredients 7

1 tablespoon vegetable oil, or to taste
2 pounds mackerel fillets
1 teaspoon salt
⅛ teaspoon ground black pepper
¼ cup butter, melted
2 tablespoons lemon juice
⅛ teaspoon ground paprika

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking pan with vegetable oil.
  • Place mackerel fillets in the baking pan; season with salt and pepper.
  • Mix butter, lemon juice, and paprika together in a bowl. Pour over mackerel fillets.
  • Bake in the preheated oven until mackerel flakes easily with a fork, 20 to 25 minutes.

Nutrition Facts : Calories 399 calories, Carbohydrate 0.5 g, Cholesterol 109 mg, Fat 31 g, Protein 28.3 g, SaturatedFat 10.2 g, Sodium 540.2 mg, Sugar 0.1 g

CRISPY FISH FILLETS



Crispy Fish Fillets image

Even people who aren't sure if they love fish will love these crunchy fillets! Quick and easy!

Provided by Kimber

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 6

1 egg
2 tablespoons prepared yellow mustard
½ teaspoon salt
1 ½ cups instant mashed potato flakes
¼ cup oil for frying
4 (6 ounce) fillets sole

Steps:

  • In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
  • Heat oil in a large heavy skillet over medium-high heat.
  • Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
  • Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 26.2 g, Cholesterol 136.8 mg, Fat 18.1 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 3.8 g, Sodium 655.9 mg, Sugar 1.2 g

HERB FISH FILLETS



Herb Fish Fillets image

Combining different types of herbs not only gives this speedy fish depth of flavor, but it also results in a beautiful dish. Yvonne Nemec of Phillipsburg, New Jersey relates, "this is such an easy dish and so delicious. The herbs compliment the delicate flavor of the fish. We love it!"

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup finely chopped onion
2 tablespoons butter
1/2 teaspoon minced garlic
1 tablespoon lemon juice
2 teaspoons dried parsley flakes
1/4 to 1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon dried thyme
1 pound whitefish or sole fillets
1/4 cup dry bread crumbs

Steps:

  • In a small microwave-safe dish, combine the onion, butter and garlic. Microwave, uncovered, on high for 1-2 minutes or until onion is partially cooked. Stir in the lemon juice, parsley, salt, tarragon and thyme. , Arrange fillets in a greased 2-qt. round microwave-safe dish. Top with half of the butter mixture. Stir bread crumbs into the remaining butter mixture; sprinkle over fillets. , Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 161 calories, Fat 5g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 334mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

TOMATO RELISH FOR GRILLED FISH



Tomato Relish for Grilled Fish image

Provided by Food Network

Categories     side-dish

Time 1h20m

Number Of Ingredients 12

1 pound tomatillos, husked, washed and chopped
1 pound Italian Roma tomatoes, cored and chopped
1 large onion, chopped
1/2 cup olive oil
1/3 cup white vinegar
1 bunch cilantro, leaves only, chopped
1/4 cup sugar
6 garlic cloves, minced
1 jalapeno chile, stemmed, seeded and diced
1 red bell pepper, cored, seeded and chopped
2 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

  • In a pot combine all ingredients. Cover and simmer about an hour. Set aside to cool to room temperature. Tomatillo relish can be stored in the refrigerator up to a week. To serve, line a large platter or serving plates with relish and top with grilled fish fillets. Or serve as a condiment with cold meats. Garnish with grilled scallions.

FISH FILLETS WITH TOMATOES AND OLIVES IN PARCHMENT



Fish Fillets With Tomatoes and Olives in Parchment image

Transform flounder fillets into an elegant dinner with this classic French technique.

Categories     Fish     Olive     Tomato     Bake     Low/No Sugar     Gourmet

Yield Serves 4

Number Of Ingredients 9

four 20 by 15 inch pieces of parchment paper
vegetable oil for brushing the parchment
four 6- to-8 ounce skinless flounder or orange roughy fillets
twelve 1/4-inch-thick tomato slices
8 Kalamata or other brine-cured black olives, pitted and sliced thin
1/2 teaspoon dried hot red pepper flakes
1 1/2 tablespoons unsalted butter, cut into bits
the zest from 1/2 orange removed with a vegetable peeler and cut into thin julienne strips
4 fresh herb sprigs, such as sage, thyme, or parsley

Steps:

  • On a work surface brush 1 of the pieces of parchment with the oil, turn it over, and brush the other side with the oil. Arrange a second piece of parchment on top of the first, brush it with the oil, and layer the remaining 2 pieces on top in the same manner. Season the fish with salt and pepper, arrange 1 of the fillets on one half of the top piece of parchment, and top it with 3 tomato slices, one fourth of the olives, 1/8 teaspoon of the red pepper flakes, one fourth of the butter, one fourth of the zest, and 1 herb sprig. Fold the other half of the parchment over the fillet, beginning with a folded corner twist and fold the edges together forming a half-heart-shaped packet, and seal the end tightly by twisting it. Make 3 more packets with the remaining parchment and ingredients in the same manner. (Alternatively, the fish mixture can be wrapped in sheets of foil, oiling only the inside.) Bake the packets on a baking sheet in the middle of a preheated 450°F. oven for 10 minutes and cut them open before serving.

FISH FILLETS WITH FETA AND TOMATOES



Fish Fillets With Feta and Tomatoes image

Make and share this Fish Fillets With Feta and Tomatoes recipe from Food.com.

Provided by Engrossed

Categories     Greek

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs flounder fillets or 2 lbs other white fish
1 large onion, sliced very thin
1 (14 ounce) can chopped tomatoes
1/4 cup butter, melted (original has 1/2 cup!)
6 ounces feta cheese, crumbled
salt and pepper
cooking spray
chopped fresh cilantro (to garnish)

Steps:

  • Preheat Broiler.
  • Spray oil large broiler baking dish.
  • Arrange fish fillets in a single layer in baking dish.
  • Scatter onion over fish fillets and season with salt and pepper to taste.
  • Scatter tomato over onion and fish.
  • Drizzle melted butter over top.
  • Broil for 5-7 minutes.
  • Sprinkle with feta and continue to broil for 3-5 minutes more or until fish flakes easily and is cooked through.
  • Sprinkle with fresh chopped cilantro to serve.

Nutrition Facts : Calories 460.7, Fat 24, SaturatedFat 14.7, Cholesterol 179.5, Sodium 774.6, Carbohydrate 9.5, Fiber 1.7, Sugar 6.1, Protein 50.5

FRESH TOMATO & BASIL BAKED FISH



Fresh Tomato & Basil Baked Fish image

My new neighbor has just given me some fresh tomatoes from his garden. This is one of the dishes I used them in! This is also a great recipe to use up any leftover tomato sauce you might have in the fridge.

Provided by Kozmic Blues

Categories     European

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 lb white fish fillet (flounder, cod, halibut, or turbot will work well)
1/4-1/2 cup tomato sauce (great for leftover sauce!)
1/4 cup breadcrumbs
1/2 cup scallion, minced
1/2 fresh basil leaf, shredded
1 -2 fresh summer tomatoes, thinly sliced
fish seasoning, to taste
salt & freshly ground black pepper, to taste

Steps:

  • Add tomato sauce to the bottom of a baking dish.
  • Rinse fish filets and pat dry.
  • Sprinkle salt and pepper to taste on both sides and the fish, and lay in baking dish.
  • I like to also sprinkle my filets with a bit of fish seasoning, or flavored salt, to taste.
  • On a cutting board, mince the scallions, and chop basil.
  • I add the breadcrumbs right to the pile of fresh herbs, and roughly chop.
  • Top the filets with the herb and bread crumb mixture, and then top with the slices of fresh tomato.
  • Bake in a 375 degree oven for 20 minutes, or until fish is cooked through.

Nutrition Facts : Calories 191.2, Fat 2.6, SaturatedFat 0.5, Cholesterol 101.6, Sodium 286.7, Carbohydrate 10.8, Fiber 1.6, Sugar 2.9, Protein 29.9

TOMATO-MARINATED GRILLED FISH



Tomato-Marinated Grilled Fish image

Cured tomatoes give this healthy fish dish from A Voce chef Missy Robbins its unique flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 4

2 (4-ounce) fish filets, such as branzino, bass, orata, or swordfish.
Cured San Marzano Tomatoes
Coarse salt and freshly ground pepper
Lemon slices, for serving

Steps:

  • Place fish fillet in a shallow baking dish; add tomato marinade and turn to coat. Cover and transfer to refrigerator to marinate, 1 to 2 hours.
  • Preheat a grill pan or grill. Remove fish from marinade and season with salt and pepper. Cook, turning once, until fish is cooked through. Serve with lemon slices.

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